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Arlington Friends of Urban Agriculture is hosting their Spring Garden Kickoff program on March 29 at Marymount University. They also host free Garden Talks at 6:30 p.m. every other Wednesday, April - October, at Arlington Central Library (1015 N. Quincy St., Arlington, VA 22201).
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Join the Natural Resources Defense Council (NRDC) and Raftelis for a virtual workshop series designed to empower city representatives with practical knowledge and tools to fund food waste initiatives. Gain insights on leveraging municipal funding structures, grants, and fees to support food waste reduction efforts. Plus, connect with peers and experts through the NRDC Food Matters knowledge-sharing network.
Register for the webinars on April 8 (12 p.m. ET) and May 13 (1 p.m. ET).
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Sweet strawberries, fresh leafy greens, and delicious breads and pastries are just around the corner! The Farmers Markets are returning to Fairfax starting April 16. The McCutcheon/Mount Vernon market will the first to open, then Burke on April 19, then Reston on April 26. All the rest open May 1-4!
A few reminders for this season:
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Inova is now accepting Community Health Opportunities applications. This grant program supports local non-profit healthcare community partners that make a difference in the quality of life, health, and welfare of our communities.
A list of full eligibility criteria is available on Inova’s application site. Among other things, applicants must be tax-exempt 501(c)(3) organizations and serve Northern Virginia residents and families with a focus on health access, behavioral health, and/or economic stability.
Inova encourages applicants to consider partnering with other eligible community nonprofits to maximize their applications and ability to support the community they serve. Awards, which average approximately $25,000, will be announced in June. Last year, Inova awarded more than $1 million to community partners.
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With a fully licensed food truck and a commercially integrated kitchen, Seva Truck delivers warm, nutritious, and free vegetarian meals daily to communities in the DMV area experiencing food insecurity.
They are looking for volunteers and welcome individuals from all backgrounds—no prior experience is required.
Volunteer Opportunities:
Food wrapping in their kitchen
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Days: Monday to Friday
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Time: 10:00 a.m. – 12:00 p.m.
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Location: 1613 Great Falls St, McLean, VA 22101
Food service at Braddock Elementary School
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Days: Monday to Thursday
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Time: 3:15 p.m. – 4:30 p.m.
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Location: 7825 Heritage Dr, Annandale, VA 22003
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The FDA is proposing to require a front-of-package nutrition label on most packaged foods to provide accessible, at-a-glance information to help consumers quickly and easily identify how foods can be part of a healthy diet. If approved, this plan gives consumers readily visible info about a food’s saturated fat, sodium, and added sugars- three nutrients that are linked with chronic disease when consumed in excess. Comments on the proposed rule can be submitted electronically by May 16, 2025.
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Since 2012, the Real Food for Kids Culinary Challenge has provided students with a work-based learning experience mirroring the responsibilities of school nutrition professionals. During the months-long program, middle and high school students enrolled in Family & Consumer Sciences and Culinary Arts electives are tasked with creating delicious, healthy USDA-compliant school meals that meet tight cost parameters and are reflective of the diverse cultures in their school communities. All meals must be vegan or vegetarian, promoting plant-based options on school menus, encouraging greater consumption of fruits and vegetables, and expanding choices for students with dietary restrictions.
Students from Herndon High School took First Place in the 13th Annual Culinary Challenge, held March 8 at Hayfield Secondary School, with their Creamy Dreamy Gnocchi recipe paired with a Zesty Sunshine Salad. Third Place was awarded to the team from Luther Jackson Middle School for their Beantastic Medley and Fried Okra with Mint Chutney.
This professional-level competition, judged by a stellar lineup of area chefs and school nutrition professionals, presents the unique opportunity for students to see their recipe adapted and served in school cafeterias around the region as well as considered for service by Real Food for Kids’ restaurant partners. FCPS Food and Nutrition Services will work with the winning teams to discuss the adaptation of their dishes for service this fall.
Since 2010, Real Food for Kids has worked to dismantle barriers to nutrition security through advocacy, education, and policy work. The Culinary Challenge is one of several programs that engage stakeholders in advancing a population of healthy eaters.
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Meets from 10:30 to 11:30 a.m.
April 23
May 28
June 25
Meets from 10:00 to 11:00 a.m.
April 21
May 19
June 16
Meets from 10:00 to 11:00 a.m.
April 15
May 20
June 17
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Any community member is welcome to attend work group meetings and events. All meetings and events are virtual, unless otherwise noted.
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